Sourdough Bread Bowls for 6 Servings

Instructions:

1. In a small jar, combine the active starter, 60g bread flour, and 60ml water. Cover and let sit at room temperature for 8–12 hours until doubled in size and bubbly.
2. Whisk the active levain into the warm filtered water until milky. Stir in the remaining bread flour, all-purpose flour, and sea salt until no dry clumps remain.
3. Perform 4 sets of stretch and folds every 30 minutes to build dough strength.
4. Allow the dough to undergo bulk fermentation in a covered bowl at room temperature until it has grown by approximately 50% and shows visible air bubbles.
5. Divide the dough into 6 equal portions of approximately 180g each.
6. Shape each portion into a tight ball and place into a greased ramekin or small bowl.
7. Cover and refrigerate for 12–24 hours for a cold ferment.
8. Bake in a preheated heavy vessel or on a scorching stone at high heat to create a thick, sealant crust.